Crockpot Chicken Tacos
These Crockpot Chicken Tacos with Pineapple Salsa are so fun - use the chicken for tacos, burrito bowls, salads and more!
Servings: 4 servings
For the chicken
- 1 lb chicken breasts
- 1 cup chicken broth
- 1 medium-sized yellow onion, diced
- 4 cloves minced garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/3 cup Finely chopped chipotle peppers in adobo sauce
- 1 (8oz) container store-bought salsa or pico de gallo
- 1/2 cup finely chopped cilantro
- 1 cup frozen or fresh pineapple diced
- 1 tbsp lime juice
- 1/3 cup red onion finely diced
- 2 tbsp chopped cilantro
- 1/2 tsp salt
Add chicken, broth, onion, garlic, chili powder, cumin, paprika, salt and chipotle peppers to slow cooker. Cook on high for 3 hours or on low for 6 hours.
When chicken is ready, shred right in the crockpot with a fork and knife.
Serve chicken on corn tortillas and top with pineapple salsa, pico de gallo and cilantro. Enjoy!
If you’re not a fan of pineapple, make the salsa using peaches or mango.
Use any leftover shredded chicken to make burritos, quesadillas and even salads.
Store the toppings separately in the fridge for 4-5 days. Reheat the chicken then assemble your tacos fresh.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 386kcal | Carbohydrates: 56g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1551mg | Potassium: 793mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2800IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg